Grilled Steak with Mushroom Risotto

Step 1

Season the 1.5 lb steak generously with salt and pepper on both sides. Let it sit at room temperature for 15 minutes.

Step 2

Heat 2 tbsp olive oil in a large skillet over medium-high. Sear the steak for 4-5 minutes per side until browned and cooked to your liking (internal temp 130°F for medium-rare). Rest on a plate.

Step 3

In the same skillet, add 1 cup arborio rice and 8 oz sliced mushrooms. Toast for 2 minutes, stirring, until rice is translucent at edges.

Step 4

Add 1 cup of the 4 cups chicken broth, stirring until absorbed. Continue adding broth 1 cup at a time, stirring often, until rice is creamy and tender, about 20 minutes.

Step 5

Stir in 0.5 cup heavy cream, 0.5 cup grated parmesan, and 1 cup halved cherry tomatoes. Cook 2 minutes until tomatoes soften slightly.

Step 6

Slice the rested steak against the grain. Serve over the risotto, garnished with 0.25 cup chopped parsley and any resting juices.

Step 7

Optional: drizzle with extra cream or sprinkle with black pepper before serving.